Tofu curry with mushrooms recipe

11 ratings Rate
  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 187 calories / serving
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Heat the oil in a large pan and gently fry the onion until golden and soft. Add the garlic and ginger and cook for one minute. Turn the heat up a little and add the mushrooms. Cook briskly for a few minutes until golden in patches.

Add the chilli and spices and cubed tofu and stir to coat, then pour in the coconut milk. Add around half of the vegetable stock and seasoning and bring to a simmer.

Simmer for about 20 minutes, adding more stock if the curry gets too thick. Adjust the seasoning and serve with rice.

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  • Ingredients

  • 2tbsp vegetable oil
  • 1 onion, peeled and finely sliced
  • 2 garlic cloves, finely chopped
  • 1tsp fresh ginger, grated
  • 250g chestnut mushrooms, halved
  • 1 green chilli, deseeded if preferred and finely chopped
  • 1tsp turmeric
  • 1tbsp garam masala
  • 400g firm tofu, cut into 2 cm cubes
  • 1 x 400g coconut milk
  • 250ml vegetable stock
  • salt
  • pepper
  • Energy 780kj 187kcal 9%
  • Fat 10g 15%
  • Saturates 2g 9%
  • Sugars 8g 9%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 12.4g Protein 3.2g Fibre 2.1g


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